To preserve the vibrant green color, pour a thin layer of olive oil directly over the top of the pesto before covering and storing it in the refrigerator.
Makes 1 1/4 cups
2 1/2 cups loosely packed fresh basil leaves
2/3 cup olive oil
1/2 cup chopped toasted pecans
1/2 cup loosely packed fresh mint leaves
2 garlic cloves, sliced
1 tablespoon fresh lemon juice
3/4 teaspoon salt
1/4 teaspoon dried crushed red pepper
Process all ingredients in a food processor until smooth, stopping to scrape down sides as needed. Cover and chill 1 to 8 hours before serving.